Beetroot Hummus

Beetroot is certainly a vegetable that many of us tend to overlook, unless we’re slicing it into a salad we tend to find very little uses for this oh so nutricious veg…until now!

We absolutely love this Beetroot Hummus recipe from ful-filled (check out their website for more inspiring recipes) not only is it a beautiful vibrant colour and an amazing addition to any party table, beetroots are also rich in vitamin A & C and provides us with a good source of iron, folic acid and fibre – excellent!!

The Recipe

The Ingredients

3 small or 2 medium roasted beets

(1) can chickpeas, with skins removed

2 cloves of garlic, chopped

juice of 1/2 lemon

1 tsp ground cumin

1/2 tsp fine grain salt

1 tbsp tahini

1/4 cup olive oil

parsley for garnish

olive oil for garnish

The Method

For The Beetroot:

ROASTED BEETS:

Pre-heat oven to 220 degrees/Gas Mark 7

Remove greens from fresh beetroots and rinse each beetroot with water

Wrap in tin foil and roast for 45mins-1 hour

Remove from oven and allow to cool, then peel.

THE HUMMUS:

If you want perfectly smooth hummus then you must remove the outer skin from the chic peas, this will take a little more time but the result is great!

Add the roasted beetroots to the food processor and blitz until finely chopped.

Once the beetroots are well chopped, add the chickpeas, garlic, lemon juice, cumin, salt, and tahini to the food processor and blend until well combined.

Last, add the olive oil to the food processor and blend until hummus is perfectly smooth

Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with fresh or parsley – delicious!

Serving Suggestion

Spread your beetroot hummus on fresh bread, top with sliced avocado and a sprinkle of parsley – delightful!